Lemon Drizzle cake is one of my absolute favorites. It reminds me of England and is so comforting and easy to make. This one is a classic Victoria Sponge Cake with a lemony twist.
Lemon Drizzle Cake
- 4 large eggs
- 8 oz caster sugar
- 8 oz self raising flour
- 2 tsp baking powder
- 8 oz butter at room temperature
- Zest of 1 lemon
- Juice of 1/2 lemon
- 2 Tbsp caster sugar
- 1 cup powdered sugar
- 4-6 tbsp lemon juice
- Lemon Curd (store bought or homemade)
Pre-heat the oven to 180C/350F. Using some of the butter from the 8oz, butter and flour 2 8inch sandwich tins. Set aside.
In a mixer or in a large bowl, combine the eggs, sugar, flour, baking powder, butter and lemon zest and mix together until light and fluffy and pale yellow.
Divide into 2 and transfer into sandwich tins. Bang down on the counter a couple times to release the air bubbles.
Pop into the oven and bake till a toothpick comes out clean, about 25 minutes. Do not open the oven before atleast 20 minutes are up at risk of deflating the cake!
When cooked through, remove from the oven and let cool for 5 minutes. Transfer to a wire rack to cool completely.
While the cake is cooking, prepare the syrup and icing. Combine the lemon juice and sugar in a small bowl and heat in the microwave for about 30 second to 1 minute till the sugar is completely dissolved.
For the icing, whisk together the powdered sugar and 4 Tbsp of lemon juice to start. Add more lemon juice as needed to create a thick, but still runny consistency. You want it to still stick to a spoon, or it will all run off the cake.
When the cakes are completely cool, poke holes to the middle using a skewer or a toothpick. Pour over the warm syrup. Then spread the top of one of the cakes with lemon curd and then top with the second cake. Drizzle the icing sugar frosting over top starting from the middle and slowly moving to the edges. It will run, so be careful not to put too much on the edges, it will do that on its own! I like the rustic look anyway!
Cut a slice and enjoy with a cuppa!